You've just walked in the door after work and the family calls, "What's for dinner? We're starving!"

You can have this pie-like casserole in the oven in 10, 15 or 20 minutes, depending how loud and plaintive the the complaining is.

The simplest version, adapted from a recipe at www.bettycrocker.com, takes 10 minutes to prepare, then 15 more in the oven. A mixture of ground beef, pasta sauce and shredded cheese is encased in a crust made of crescent rolls.

If you've got a few extra minutes before the family expires from deprivation, you can try our 15- or 20-minute versions, which call for the addition of chopped onion, pepper and mushrooms.

ITALIAN CRESCENT CASSEROLE

1 pound ground beef, cooked and drained

1 cup basil and garlic tomato pasta sauce from jar

1 can (8 oz) Pillsbury refrigerated crescent dinner rolls

11⁄2 cups shredded Italian cheese blend

In skillet, cook beef until no longer pink; drain well. Add pasta sauce to skillet; bring to simmer and cook for several minutes, stirring occasionally.

Meanwhile, separate dough into 8 triangles. Place in ungreased 9-inch glass pie plate in spoke pattern, with narrow tips extending past rim of plate about 3 inches. Press dough to form crust to cover bottom and sides of pan.

Sprinkle with 1 cup of the cheese. Spoon meat mixture evenly over cheese. Bring tips of dough over filling to meet in center. Sprinkle with remaining 1⁄2 cup cheese. Bake at 375° for 17 to 20 minutes.

Got 15 minutes?

Chop 1 medium onion and add to skillet while browning beef. Chop 1⁄2 a bell pepper and/or 1 cup mushrooms; add to sauce before bringing it to a boil.

Got 20 minutes?

Make your own sauce instead of jarred. Combine 15-oz. can tomato sauce with 1⁄2 teaspoon dried oregano, 1⁄2 teaspoon dried basil, 1⁄2 teaspoon sugar,and 1 or 2 cloves garlic (pressed or minced fine). Use about 1 cup of mixture in recipe, save the rest to add to soup or chili.